Roasted Pear and Chestnut Salad with Pomegranate Dressing

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A festive salad combining the sweetness of roasted pears and chestnuts with a tangy pomegranate dressing, perfect for holiday gatherings. This Mediterranean Christmas recipe (vegetarian), ready in about 30 minutes, pairs ripe pears, chestnuts, and mixed salad greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium ripe pears
• 1 cup chestnuts, roasted and peeled
• 4 cups mixed salad greens
• 1/4 cup pomegranate juice
• 3 tbsp extra virgin olive oil
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup toasted walnuts, chopped

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Core and slice 2 medium ripe pears into 1/2-inch wedges. Spread them on a baking sheet and roast for 15 minutes until tender and golden.
2. Step 2: In a small bowl, whisk together 1/4 cup pomegranate juice, 3 tbsp extra virgin olive oil, 1 tbsp honey, 1 tbsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and slightly thickened.
3. Step 3: In a large salad bowl, combine 4 cups mixed salad greens, the roasted pear slices, 1 cup roasted and peeled chestnuts, and 1/4 cup chopped toasted walnuts.
4. Step 4: Drizzle the pomegranate dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately to preserve freshness and contrast of flavors.